Dinner Rolls

Yes. Shape the rolls, place them in the tin, cover tightly with plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, let come to room temperature (about 1 hour), then proof and bake as directed.

After shaping, cover the tin tightly and refrigerate overnight. The next day, remove and let them rise at room temperature for 1–2 hours until puffy, then bake as directed. Cold proofing actually improves flavor.

This usually means under-baking or over-proofing. Ensure they've risen until puffy and spring back slowly (not quickly) when poked. Bake to an internal temperature of 190°F, and don't pull them out too early.

Yes, but it's much more work. After combining ingredients, knead by hand for 10–12 minutes. Adding cold butter to warm dough by hand is particularly tedious; let the butter soften at room temperature first and work it in gradually.

Cool completely, wrap in foil, and store at room temperature for 2 days or in the freezer for up to 2 months. Reheat wrapped in foil at 300°F for 10–15 minutes until warm throughout, or wrap in a damp towel and microwave for 15–20 seconds.

These are enriched with extra butter and eggs, making them richer and more tender. Standard rolls use less fat and are slightly chewier. The method and proofing are otherwise identical.